How about some salad for breakfast? Well yes. Yes. I don’t mind if I do!
I love these combinations of corn & tomatoes, and frittata and salad. And I will gladly devour this any time of the day! Sweet, fresh corn in a cheesy frittata is topped with a simple, juicy tomato salad bathed in fresh chive vinaigrette!
It’s all about the lovely summer produce. But as you know, corn & tomatoes carry us beautifully into the fall. Cut the kernels from a few ears of your favorite summer corn. Gather a couple of cups of luscious cherry tomatoes. Heirlooms, with their unique colors, would be great, too!
You know, these chives aren’t the perkiest. But I don’t deserve them. When I went to start this recipe, I realized the chives I got from the grocery store the day before, were bad! As I sat facing my back deck, dreading another trip to the market & kicking myself for not planting herbs this year, I couldn’t believe what I saw. These chives had grown back from last year & were just barely surviving from rain water! They were perfect & delicious in this vinaigrette.
The tomatoes and eggs together really make breakfast and brunch feel pretty special. A good way to celebrate summer corn as well.
Honestly, the tomato salad dressed in the garlicky chive vinaigrette is perfect on it’s own. So is the sweet corn frittata with it’s crusty, golden parmesan cheese surface. But all of the flavors together, in one bite, are pretty good!
This is so delicious, of course, warm from the oven. But I ate the leftovers cold from the fridge and it was just as heavenly!
- FOR THE FRITTATA:
- 1½ cups of fresh corn kernels (about 3 ears)
- ¼ cup of diced shallots
- ¼ cup of milk
- 6 large eggs, lightly beaten
- ¼ cup of grated Italian cheese (I used Pecorino Romano)
- 2 Tablespoons of chopped parsley
- 2 teaspoons of extra virgin olive oil
- 2 teaspoons of butter
- pinch of salt & a few grinds of cracked pepper
- FOR THE TOMATO SALAD:
- 2 cups of cherry tomatoes, halved
- 4 teaspoons of white wine vinegar
- 3 Tablespoons of extra virgin olive oil
- 2 Tablespoons of snipped, fresh chives
- ¼ teaspoon of minced garlic
- salt & pepper to taste
- In a medium bowl, whisk together the vinegar, oil, garlic & chives.
- Season with salt & pepper to taste.
- Add the tomatoes and toss to coat.
- Heat a medium oven proof skillet on medium high heat.
- Add the olive oil to the pan and swirl to coat.
- Add the corn and the shallots and cook for about 3-4 minutes, stirring often.
- Stir in a pinch of salt and a few grinds of cracked pepper.
- Place the corn in a bowl and cool slightly.
- Wipe the skillet clean with some paper towels.
- In another bowl, whisk the eggs and milk together.
- Season with another pinch of salt and a few grinds of cracked pepper.
- Add the corn mixture to the egg mixture.
- Add the parsley and stir to combine.
- Preheat the broiler to high.
- Return your skillet to medium high heat.
- Add the butter and swirl until it melts.
- Add the egg mixture and cook for 1-2 minutes without stirring.
- Cover, and reduce the heat to low.
- Cook for another 4-5 minutes until the eggs are beginning to set.
- Sprinkle the cheese evenly over the eggs.
- Place the skillet under the broiler for another 1-2 minutes until the eggs are just set and the cheese browns.
- Let it cool slightly and then top with tomatoes, or cut the frittata and serve the tomatoes alongside.
If you ate today, thank a farmer!